Thai Red Curry Salmon with Basil

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on or skinless
½ tsp kosher salt
¼ tsp black pepper
1 tbsp neutral oil (such as avocado oil or canola oil)

For the sauce

3 tbsp thai red curry paste
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth stock or fish stock
2 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, thinly sliced
2 tbsp fresh lime juice (from about 1 lime)
1 cup fresh thai basil leaves, loosely packed

For serving

cooked jasmine rice, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the salmon fillets dry with paper towels and season both sides with the salt and pepper.
2
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the salmon fillets and sear for 2 minutes per side, until lightly golden on the outside but not yet cooked through. Transfer to a plate and set aside.

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